Tag: pumpkin

Pumpkin, but not pies

Pumpkin spice snickerdoodles (photo by Greg Dupree, food styling Torie Cox, prop styling Christine Keel / Food & Wine)

November arrives and I think pumpkin. Here in Israel, the d’la’at is amazing. Whole, they are huge in size and weight, cream in colour, with stripes all around.

Pumpkins are a variety of winter squash that belongs to the Cucurbitaceae (or cucurbits) family. Melon, watermelon and cucumber also fall into this category. Technically, pumpkins are fruit but, since they are often eaten in savoury dishes, many people refer to them as vegetables. Just about every part of the pumpkin is edible, including the seeds, their shell, leaves and flowers. Pumpkins are a superfood and are high in iron, packed with vitamins and minerals, and considered natural antioxidants.

But, enough about that and on to some recipes. Forget pie, though, and try these treats for your holiday guests.

The first dessert is pumpkin spice snickerdoodles. I was unfamiliar with snickerdoodles until coming across this recipe by Kelly Fields. Probably German in origin, the name of these sugar cookies could be a corruption of the German word schneckennudel, but notice the word schnecken, popular in Jewish cooking. American cookbook author Joan Nathan tells us: “Schnecken – the word means snail in German – are made of a rich and sweet yeast dough enriched with egg, sour cream and butter. The dough is pressed out in a large rectangle shape, sprinkled with sugar, cinnamon, raisins and ground nuts, and rolled up like a jelly roll. Cut on the cross section, the roll is sliced, baked and served open-side up in small coiled rounds.” Here is my version made pareve with slight changes.

PUMPKIN SPICE SNICKERDOODLES
(Adapted from Food & Wine. Makes 20 cookies.)

1 3/4 cups sugar
2 tbsp cinnamon
1 1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp cloves
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1 cup unsalted butter or pareve margarine
2 large eggs
1 1/2 tsp orange blossom water or 3/4 tsp orange extract
1 tsp vanilla

  1. Preheat oven to 350°F and line three baking sheets with parchment paper.
  2. In a bowl, stir together 1/4 cup sugar, cinnamon, cardamom, nutmeg and cloves.
  3. In another bowl, stir together flour, cream of tartar and baking soda.
  4. Beat margarine and 1 1/2 cups sugar until light and fluffy (four minutes). Add eggs one at a time, then orange extract and vanilla. Add flour in two additions.
  5. Shape dough into 20 balls. Roll balls in spice mixture until coated. Arrange on baking sheets. Bake for six to seven minutes, then switch pans onto different racks, and continue baking 10 minutes. Let cool.

BAKED PUMPKIN WEDGES

image - Pumpkin Happy book cover
Published in 1976, Pumpkin Happy recipes are still happy-making.

(While I found this recipe in a newspaper some 40 years ago, it comes from the 1976 cookbook Pumpkin Happy, written by Erik Knud-Hansen and illustrated by Andrea Grumbine. It makes 6 servings.)

1 4-pound pumpkin, cut into wedges, strings and seeds scraped out
1/2 to 3/4 cup pareve margarine
1/4 cup brown sugar or honey
1 tsp cinnamon

  1. Preheat oven to 350°F. Oil a glass baking dish.
  2. Make shallow cuts in each wedge.
  3. Melt margarine in a saucepan. Add sugar and cinnamon. Brush over wedges.
  4. Bake for 35 to 45 minutes, until tender.

PUMPKIN BUTTER

(This butter is great on toast with cream cheese, according to Kelsey Youngman, writing on Food & Wine’s website. This recipe makes 2 1/2 cups.)

1 3-pound pumpkin, stemmed, halved lengthwise and seeded
1 tbsp vegetable oil
1/4 cup apple cider
1/2 cup brown sugar
3 tbsp honey
1 tsp apple cider vinegar
3/4 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
a pinch of cloves

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Brush cut sides of pumpkin halves with oil. Arrange cut side down and bake 50 minutes, or until tender.
  3. Scoop flesh into food processor. Discard shell. Add apple cider, process one minute. Add brown sugar, honey, apple cider vinegar, cinnamon, ginger, nutmeg and cloves. Process 20 seconds. Transfer to a saucepan.
  4. Bring to a simmer, stirring occasionally. Reduce heat and cook until mixture is reduced by one-third and turns slightly darker in colour, about 25 minutes.
  5. Remove from heat, cool and spoon into jars with lids. Store in refrigerator.

Sybil Kaplan is a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She leads English-language Shuk Walks in Machane Yehuda.

A most ancient dish

“Stuffed vegetables – a most ancient Sukkot dish, probably having its genesis with the grape leaves remaining on the vine after the harvest that were then filled and simmered until tender – are common sights on holiday tables in all communities,” wrote the late Gil Marks. “As there were few or no grapes in much of northern and eastern Europe, the prevalent cabbage became a handy substitute.”

Perhaps we stuff foods on Sukkot to remind us of the harvest and abundance in the fields, as well as the multiple blessings we have been given in life. Here are a few recipes I have in my files.

SHARA’S STUFFED TOMATOES
(This is my daughter’s recipe.)

halved tomatoes
salt and pepper to taste
2 tbsp breadcrumbs
2 tbsp olive oil
1 minced garlic clove
grated Romano cheese
basil

  1. Grease a baking dish. Preheat oven to 300°F.
  2. Place tomato halves in baking dish. Sprinkle with salt and pepper.
  3. Combine breadcrumbs, olive oil and garlic in a bowl. Spoon onto tomato halves.
  4. Sprinkle on cheese and basil.
  5. Bake (or broil) until brown. Serve immediately.

RUTH’S IRAQI STUFFED PUMPKIN
(My longtime friend made this recipe. It makes 4-6 servings.)

2 pounds cleaned pumpkin
margarine pieces
cinnamon for sprinkling
3 cups cooked rice
ginger to taste
1/2 cup raisins
1/4 cup finely chopped nuts
brown sugar

  1. Preheat oven to 350°F. Grease a baking dish.
  2. Place pumpkin in baking dish. Dot with margarine pieces. Sprinkle with cinnamon. Bake for 30 minutes.
  3. In the meantime, oil a frying pan. Fry rice with cinnamon and ginger until brown. Add two cups water and simmer.
  4. Spoon rice into pumpkin and bake one hour.
  5. Fry raisins and nuts a few minutes and add to pumpkin. Sprinkle brown sugar on top. Bake until pumpkin is soft.

STUFFED ZUCCHINI
(makes 6 servings)

1 1/2 pounds zucchini, halved and quartered with pulp removed
1 1/2 cups seasoned breadcrumbs
3 tbsp olive oil
1 1/2 cups tomato sauce with onion
3/4 cup freshly grated Parmesan cheese (optional)

  1. Heat oil in a frying pan, add zucchini quarters, cover and cook until lightly brown. Reduce heat to low, cover and cook 10 minutes more. Transfer to a baking dish.
  2. Place pulp in a bowl and stir in breadcrumbs. Spoon breadcrumbs into the zucchini. Top each with one tablespoon tomato sauce. If using cheese, sprinkle each with one tablespoon cheese.
  3. Broil three inches from heat source for three to four minutes, until sauce bubbles (and cheese melts, if using it).

Sybil Kaplan is a journalist, editor of nine kosher cookbooks (working on a 10th) and a food writer living in Jerusalem. She has written the kosher restaurant features for janglo.net since 2014 and leads weekly English-language Shuk Walks in Machane Yehuda.